Baked Coconut Macaroons

1. Preheat your oven to 160 degrees Celsius. Line a baking sheet with parchment paper.

2. In a large bowl, combine the Unsweetened shredded coconut, finely grated Piloncillo, ground Mexican cinnamon, and Salt. Mix thoroughly until the Piloncillo is evenly distributed.

3. In a separate, clean bowl, whip the Egg whites until soft peaks form. Gently fold in the Mexican vanilla extract and Lime zest.